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Quail Eggs, Potato and Mushrooms Brunch
Quail Eggs Potato and Mushrooms Brunch
"This quail eggs, potato and mushrooms along with few other ingredients it’s a nutritious, packed with good vitamins and such a delicious dish. I can solemnly declare that this is my type of brunch that I would eat every day and I’m sure many feel this way after trying this. I’m more in favour of a savoury start than a sweet one. Nutrition is an important factor our my household and along with many other factors, I feel I owe them this bit for a good start in their life."
NotesGrind some pepper, sprinkle some salt and he remainder of the herbs and serve. Delicious is the only thing I can say about this recipe.
Serves4 people
Preparation Time12 min
Cooking Time20 min
Ingredients
- 1 large sweet potato
- 100 g chorizo diced
- 150 g sausage diced, I used a meaty French one
- 2 medium potatoes
- 350 g chestnut mushrooms
- 1 large red onion optional
- 1 red pepper
- 1/4 cauliflower head made into small florets
- 4-5 springs fresh parsley
- 2-3 springs fresh dill
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Wash, peel, chop, dice all vegetables. Just don't mix the potato with other veggies but place separately on a big chopping board or on a big plate.
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Start by cooking the diced potatoes (not the sweet ones) in a pan with a bit of coconut oil and a pinch of salt. Cook for about 5-6 minutes tossing occasionally. I always cook them covered for about 5 minutes as those take the longer to cook.
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Add the sweet potatoes roughly chopped together with the diced or sliced sausages, onion, pepper, cauliflower and mushrooms. Cook covered for a further 4 min stirring or tossing every now and again and then take the lid off and cook for a further 3 min or so depending on how cooked you like your vegetables. I like them slightly crunchy.
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Add most of the herbs in the last minute of cooking and then take the pan off the heat.
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Cook the eggs with a tiny amount of coconut oil in a nonstick pan.
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Dish out the vegetables, sprinkle more herbs on top, add the cooked egg(s) and serve.
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